Pumpkin Bundt Cake with Maple Icing
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This moist and flavorful pumpkin Bundt cake takes everything you love about my pumpkin layer cake and makes it even easier to bake and assemble with the simplicity of a Bundt pan. Top it with an easy maple glaze for the perfect complement of sweetness in every bite.
This Pumpkin Bundt Cake Recipe will BE A NEW FALL FAVORITE
If you’ve ever had my brown butter pumpkin layer cake and loved it, you’ll be happy to know that you’ll likely enjoy this Bundt version just as much, and in a totally different way. Kind of like when you have more than one kid– you love them all, but differently. That’s this pumpkin Bundt cake and its older sibling, pumpkin layer cake.
And like my chocolate layer cake and its younger sibling chocolate Bundt cake. And red velvet layer cake and younger sibling red velvet Bundt cake.
You get the idea.
This cake has lived on my site since 2020, and it has graced many readers’ dessert tables from the first crisp day of September all the way through Thanksgiving. It’s reliable, it’s more manageable than a stacked cake, and it removes one slightly more complex step from the process of its older sibling and uses melted butter instead of browned butter in the crumb.
The original recipe included a slathering of brown butter buttercream, a topping I chose to replace with a simple maple icing for this current version of the recipe. If you’d prefer to use that buttercream, I’ve left the instructions for that in the notes of the recipe card. Personally, I prefer more of a glaze/icing on my Bundt cakes, but you are welcome to prefer otherwise (and there’s also a brown butter cream cheese frosting recipe that lives on my site, too– you’re welcome!).
Looking for another way to get in your brown butter? You’re more than welcome to use browned butter in the cake batter! Check the recipe card for notes on doing that one, too.
Pumpkin Bundt Cake Ingredients
Here’s a visual of the ingredients you’ll need for this Bundt cake. Be sure to scroll down to the recipe card for exact measurements and preparations of the ingredients for perfect results.
I love adding a lotttt of spice to my pumpkin and gingerbread treats, so you’ll see some black pepper in the ingredient list. You can rest assured that I’ve chosen this addition carefully to deliver maximum flavor to your cake, and it is subtle enough that it’s unlikely anyone would ever identify it. They will, however, appreciate the punch of flavor it brings!
OVERVIEW: How to make a Pumpkin Spice Bundt Cake
Dry ingredients: start by whisking together the flour, baking soda, cinnamon, ginger, nutmeg, salt, and black pepper, then set this mixture aside.
Wet ingredients: next, whisk together the melted butter, pumpkin purée, granulated sugar, brown sugar, eggs, and buttermilk until smooth.
Combine both ingredient groups: gently stir in the flour mixture until everything is just combined, then pour the batter evenly into the prepared pan and bake.
Cool + prepare for serving: after the Bundt has cooled about 15 minutes, use oven mitts to carefully flip the bundt cake onto your serving dish/platter. Allow the cake to cool completely in the pan, sitting on the serving dish. When your cake is completely cool, lift pan off of the cake.
Add the icing: once the cake is completely cool, drizzle the icing evenly over the cake and allow it to set before slicing and enjoying.
MY MOST IMPORTANT Tip for making the Best Pumpkin Bundt Cake
Be sure you’re getting the Bundt cake out of the pan before it is completely cool, otherwise it can get stuck in the pan! Using homemade cake release is the best way to ensure it comes out nicely.
CAN I TURN THIS RECIPE INTO CUPCAKES?
You’re in luck! I do have a recipe for pumpkin cupcakes.
Pumpkin Spice Bundt Cake Recipe
Ingredients
PUMPKIN CAKE
- 2 and ¼ cups (270g) all-purpose flour be sure to measure properly
- 3 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup (113g) unsalted butter1 melted and allowed to cool
- 1 and ½ cups pumpkin purée2
- 1 and ½ cups (250g) granulated sugar
- ⅔ cup (132g) firmly packed light brown sugar
- 2 large eggs room temperature3
- ⅓ cup buttermilk4 room temperature3
MAPLE ICING
- 2 Tablespoons (28g) unsalted butter
- ⅓ cup (80mL) pure maple syrup
- 1 cup (120g) powdered sugar
- ⅛ teaspoon salt
Instructions
PUMPKIN BUNDT CAKE
- Preheat the oven to 350ºF (177ºC). Liberally grease and flour (or use homemade cake release) a 10 cup Bundt pan. Set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, salt, and black pepper. Set aside.2 and ¼ cups (270g) all-purpose flour, 3 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, 1 teaspoon salt, ⅛ teaspoon black pepper
- In a large bowl, whisk together the melted butter, pumpkin purée, granulated sugar, brown sugar, eggs, and buttermilk until smooth. Gently stir in the flour mixture until everything is just combined. Pour the batter evenly into the prepared pan.½ cup (113g) unsalted butter1, 1 and ½ cups pumpkin purée2, 1 and ½ cups (250g) granulated sugar, ⅔ cup (132g) firmly packed light brown sugar, 2 large eggs, ⅓ cup buttermilk4
- Bake the cake for 46-50 minutes or until a toothpick inserted into the cake comes out clean. Remove from oven and allow to cool for 15 minutes on a wire cooling rack.
- Using oven mitts, carefully flip the bundt cake onto your serving dish/platter. To do this: flip the serving dish/platter over and place on top of the cooling Bundt pan. Flip everything over and allow cake to cool completely in the pan, sitting on the serving dish. When cake is completely cool, lift pan off of the cake.
MAPLE ICING
- In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.2 Tablespoons (28g) unsalted butter, ⅓ cup (80mL) pure maple syrup
- Once the butter is completely melted, remove the saucepan from the heat and whisk in the powdered sugar and salt until the mixture is smooth.1 cup (120g) powdered sugar, ⅛ teaspoon salt
- Drizzle the maple icing evenly over the cake and allow it to set before serving (about 1 hour). Cake stays fresh covered tightly at room temperature for 3 days or in the refrigerator for up to 7 days. Cake freezes well, up to 3 months. Wrap in plastic wrap, then in foil, then place in a large freezer bag or freezer-safe container. Thaw in refrigerator overnight.
Notes
- Butter: you can absolutely use brown butter in this recipe, as I do in my pumpkin layer cake. To do this: brown the butter according to this tutorial, add back in 1 Tablespoon of water to the browned butter, stir to mix, then allow to cool a bit before using in this recipe as instructed. See note #5 about making brown butter buttercream instead if you’d prefer a frosting instead of an icing.
- Pumpkin: I always measure pumpkin purée with measuring cups as the moisture content can wildly change the weight measurements, depending on the brand.
- Room temperature eggs/buttermilk: it is important to use room temperature eggs when working with room temperature butter as it incorporates into batter much more evenly.
- Buttermilk: if you don’t have buttermilk, you can make your own: see my post about homemade buttermilk.
- Brown butter buttercream: the original recipe published in 2020 used brown butter buttercream instead of the maple icing used in this updated version. To make this: brown ½ cup (113g) of unsalted butter and allow it to cool, then blend it with 1 and ½ cups (180g) powdered sugar, ½ teaspoon vanilla extract, a pinch of salt, and 1-2 Tablespoons (15-30mL) of milk or cream. You could also make my brown butter cream cheese frosting.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Can this be made into cupcakes?
Yes– start with 12-14 minutes and go from there!
I made this for the first time tonight. I had to cook it for at-least 10-12 min. longer than the recipe noted and was not sure if it was cooked enough but hoping it sets and is just moist tomorrow. I am curious- when cooling, i never usually keep it covered curious if this helps keep it moist or if there is another reason to do this step. Thanks!
Baking times will vary from oven to oven. And the reason for keeping it in the pan is to insure the cake doesn’t stick to the pan and fall apart when taking it out.
I love the browned butter in this recipe. A little something extra that adds so much flavor. Perfect texture and is very moist and delicious.
Yes! SO GOOD! Thanks, Nikki 🙂
Made this for a potluck the other day – gah! I almost ate the whole thing to myself after tasting that amazing frosting, but I didn’t and it was gobbled up quickly, with everyone raving! Thanks Lynn!
Haha, it’s SO good! Thanks, Kathleen!
I made these into small loaves and gave them as gifts to my neighbors. Everyone loved it!
Wouldn’t this be so perfect for Thanksgiving morning?! Can’t wait to add this to my holiday menu.
So so good! Love me some cake for breakfast!
The spices in this cake, plus that frosting, just MAKE it so dang good!
Thanks, Erin! We LOVE this one!
LOVE this moist, delicious pumpkin bundt cake. The brown butter buttercream frosting is incredible (and I was tempted to just eat it with a spoon but I resisted and saved it for the cake.)
Haha, I don’t blame you! Thanks so much, Eliza!
This buttercream is seriously dreamy! I kept stealing some while frosting this cake, lol. The cake turned out perfectly!
So so dreamy! I’m so glad you liked it 🙂
I beautiful and tasty bundt that is perfect for all year round! Not just turkey day!
So true! Thanks so much, Jennifer!
It’s one of my very favorites for fall! Thanks, Julie 🙂
Haha, those darn haters! Thanks, Amy 🙂
Would be a great choice! 🙂
Wow … just wow! Absolutely amazing! So moist and delicious. And the frosting is beyond description! This is now right up there in my top two favorite cakes. Recipe is definitely a keeper. 😋
Thank you so much, Lori! I’m so glad you enjoyed it 🙂
I have made this cake several times and it’s insanely good. It does use a lot of bowls and measuring utensils but I can get my son to clean the kitchen on the promise of having PUMPKIN BUNDT CAKE for desert. I’ve also used the BROWN BUTTER BUTTERCREAM on my applesauce spice cupcakes to rave reviews. The cake did turn out a little too dense one time & after reading all the notes, it was probably due to not having all the ingredients at the right temperature. I love having all the science behind the recipe explained, it helps me be a better baker.
Thank you so much for this helpful feedback, Trish. I’m so glad you love the recipe!
Looks great ., can’t wait to make it
I made this the other night and it was a hit with the whole family. I had to make it with whole wheat flour and it tasted amazing!!
So moist and flavourful!! I did have to cook it longer than recommended – can’t remember exactly how long.
So glad you loved it, Tammy!